Gluten Free Recipes

My husband Lulu has been stuck in bed for the last 2 days because of a bad cough. I made a comforting vegetable soupto soothe his throat. The ingredients of the soup are pretty standard. I used leeks, carrots, turnips, oregano, green onions, green peas and potatoes. For added crunch, saltiness and as a reminder of the flavoring in the soup, I topped the soup with fried green peas.

When I became a mom, I told myself I wouldn't become the kind of annoying mother, oversharing baby photos. So with that in mind, here's a really cute picture of my daughter Aria in her first Halloween costume. Isn't she a cutie pie?

We're finally back home to the Bay Area after our trip to Europe. Surprisingly, the weather in Paris was a lot warmer and more pleasant than California. It's been raining quite a bit here. With Halloween coming, I picked up 3 small pumpkins and made comforting creamy pumpkin soup to ward off the cold.

The preparation is fairly easy: roast the pumpkins, add a little molasses, puréed sunflower seeds and cream and you're good to go. I paired the soup with grilled slices of baguette bread, so my husband Lulu and I could reminisce about the wonderful time we just had in Paris. I'll be posting a lot of photos of our recent trip very soon. Stay tuned!

I'm still working on using the cucumbers from our garden. I know my husband Lulu spent a lot of time planting all the vegetables so I try my best to make flavorful dishes using the results of his hard labor.

Today I used Marketmore cucumbers and served them as a first course. The dish was composed of seeded, sliced cucumbers, finely chopped pickled grape leaves and diced red bell peppers. I tied the flavors of the salad together with a dressing made with yogurt, mustard and olive oil.

I understand that the process of planting, watering and caring for the vegetables requires a lot of work, so I definitely feel responsible for creating unique dishes that showcase the quality of the ingredients. Love you Lulu! Don't we make a great team?

Kheer is saffron-flavored rice pudding. The difference from the Western version is that the ratio of rice to milk is a lot lower. Only a few handfuls of rice grains are needed. The rice is simmered in a large quantity of milk until the grains burst and become very starchy.

Add a little sweetener and the dish is almost done. The last touch is saffron, which gives that beautiful yellow hut to the rice pudding.

Sinh tốtrái cây are popular Vietnamesesnackdrinks. The phrase literally translates to "fruit vitamins", but you know them better as smoothies.

This particular smoothie is flavored with jackfruit (mít in Vietnamese). The secret ingredient though is the mung beans (đậu xanh), which provide a creamy and consistent texture. The fresh ripe fruit gives a natural sweetness to the smoothie, which is enhanced by the addition of condensed milk and ice cream.